this is one doctored up egg mcmuffin, or perhaps you could call it a gourmet version of mcdonalds egg mcmuffin. either way, it is an easy breakfast for those of us who prefer to stay clear of the golden arches.

a healthier version would be to use a whole wheat english muffin. in fact, that was my intention but our local market were out of the whole wheat muffins. wolferman’s english muffins are great for this as they are denser and can handle the pressure of the panini press.

ingredients:

english muffins, preferably wolferman’s

eggs

sliced gruyere cheese

canadian bacon, thinly sliced

fresh dill

kosher salt and freshly ground black pepper

directions:

preheat the panini grill to medium-high heat, or sandwich setting.

meanwhile, in a small, heavy skillet, heat a small amount of unsalted butter over medium heat. crack the egg(s) into the skillet, and season with kosher salt and ground pepper. sprinkle with the fresh dill and cook until the white part is firm and the yolk is setting to your liking. about 4 minutes. remove from heat.

open the english muffins and layer the bottom portion with the cheese, the egg, and 2 slices of canadian bacon. season with additional dill, kosher salt, and pepper if necessary. place the top portion of the muffin on the canadian bacon. transfer to the panini press and carefully lower the upper portion so the sandwich does not slide apart due to pressure. let it cook for about 4 minutes or until the bread has browned and the cheese is melted.

a skillet will work just fine. if a pressed sandwich is desired, place a heavy pan or plate over the sandwich before flipping to cook the other side.